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LIGHT SCOTTISH ALE
Scottish Light 60/- • Partial Mash • 5 gal
April 25, 2000 pm 06:27pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Willamette - 5.0 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1882-PC Thames Valley Ale II
Wyeast 1882-PC Thames Valley Ale II
This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: A - Scottish Light 60/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.030 - 1.035 |  |
| Terminal Gravity: | 1.008 | 1.010 - 1.013 | |
| Color: | 17.6 SRM | 9 - 17 | |
| Alcohol: | 3.3% ABV | 2.5% - 3.2% | |
| Bitterness: | 14.4 IBU | 10 - 20 | |
Discussion
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